Preheat your oven to 350 degrees F (175 degrees C). Using non-stick spray, thoroughly coat the mini bundt tray.

In a medium size mixing bowl, combine the flour, baking powder, and salt.

In a separate bowl, using a mixer, beat the butter and sugar on medium-high until fluffy.

Add the lemon zest, lemon juice, and sour cream and mix until smooth. One-at-a-time, add in the eggs,

Slowly, add in half of the dry mixture and half of the buttermilk. Once combined, add in the remaining dry mixture and buttermilk. Be sure to scrape the sides as needed and mix until combined.

Pour the batter into the bundt cake cavities until three-quarters (3/4) filled. Place in the oven for approximately 15-18 minutes or until the tops are slightly golden and a toothpick comes out clean.

Allow the cakes to cool.

To make the buttercream, using a mixer (either stand or hand mixer), combine the cream cheese, butter, lemon juice, and powdered sugar. Mix until smooth.